China Garden

Observed cut cabbage, cooked rice, and garlic in oil sitting on counter, temping above 41°F. None of these items had Time as a Public Health Control (TPHC) documentation, and all items were temping above 41°F. Unless using TPHC, TCS food must be cold held at 41°F or below. COS by using TPHC for all items. Will email PIC TPHC written procedure. Must fill out and keep on file for future inspections.

Observed 2 containers of soup sitting on top of prep top unit, temping above 41°F. TCS food must be cold held at 41°F or below. Do not stack TCS food above fill line in prep top unit. COS by moving to reach in cooler underneath.

Observed cooked chicken temping 48°F in reach in cooler next to fryers. PIC states chicken was sitting out on counter recently, then was placed in cooler to cool back down. TCS food must be cold held at 41°F consistently OR use TPHC.

Observed substantial rust accumulation on shelves in walk in cooler. As mentioned last inspection, nonfood contact surfaces of equipment shall be cleaned at a rate that prevents accumulation. Must replace shelves.

Observed sanitizer bucket with wiping cloths at a concentration of 0 ppm Cl-. For proper sanitation, the concentration should be 50-100 ppm Cl-. Health Authority recommends 1 cap full of bleach for a full bucket of water, and to use Cl- test strips to ensure sanitizer is at the right concentration. COS by adding more bleach.

Observed significant rust & debris accumulation on shelves in walk in cooler, shelves for dry storage near walk in cooler, and shelves under several prep counters throughout the main kitchen area. Nonfood contact surfaces of equipment shall be cleaned at a rate that precludes soil accumulation. Must clean shelves more frequently.

Observed a container of raw chicken holding on the shelf above raw onions.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food

Corrected on site: Raw chicken was moved to the bottom shelf.

Observed the concentration of the chlorine solution in the bucket holding the cleaning cloths holding around 10ppm available chlorine. Corrected on site: chlorine was raised to a concentration 50-100ppm available chlorine.

Observed a buildup of ice in the freezer chests and the reach in freezer next to the grill line. Corrective action: Defrost /remove ice accumulations to maintain the freezers in good working order.

Observed the shelving in the walk-in cooler in need of a good cleaning to remove the buildup of debris and accumulations.

Observed cooked chicken and cream cheese wontons left on counter outside of temperature control. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. COS by moving to freezer to rapidly cool down.

Observed pork wontons prepared around 2PM not cooled to 70 within 2 hours of reaching 70°F.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS by discarding.

Observed time/temperature control for safety (TCS) foods in reach-in cooler not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by dating. Any items not date marked on future inspections will be discarded.